Mrs. Wheaton has put together a few of her recipes to share on this website. 
They are not only tasty, but also nutritious! 
Why not give them a try?

 
     
 
   

Banana Chocolate Chip Muffins 

½ cup white flour
½ cup whole wheat flour
½ cup flax flour
¼ cup wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 large bananas mashed
½ cup brown sugar
1 egg
1/3 cup applesauce
1 tsp vanilla
1/3 cup chocolate chips

Preheat oven to 350 f.

Mix first 6 ingredients in a small bowl. Mix next 5 ingredients in a large bowl. Add the dry ingredients to the wet and mix. Add chocolate chips and mix. Fill muffin cups almost to top. Bake for 25* minutes.

 * The baking times may vary depending on your oven. These are the times for the convection oven at LCS. 

 

Banana Chocolate Chip Cookies

 

½ cup white sugar
½ cup brown sugar
¾ cup margarine
2 large bananas – mashed
1 egg
1/3 cup milk
1 tsp. vanilla
½ cup white flour
½ cup whole wheat flour
½ cup flax flour
¼ cup wheat germ
1 ¾ cups rolled oats
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
1/3 cup chocolate chips

 

Preheat oven to 350 f.

Mix first 7 ingredients in a small bowl. Mix next 9 ingredients in a large bowl. Add wet ingredients to dry and mix. Add chocolate chips and mix. Place by tablespoon on cookie sheet and flatten slightly. Bake for 12-15* minutes.  

* The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

 

   

Pizza Pretzel Sticks* 

1 cup white flour
3/4 cup whole wheat flour
3/4 cup flax flour
1tsp baking soda
3/4 cup skim milk
1 tsp lemon juice
2 tbsp pizza sauce
1/2 tsp oregano
1/2 tsp basil
2 tsp parmesan
Pizza sauce for dipping

 Preheat oven to 350 f.

In a large bowl combine flour and baking soda.

In a separate bowl combine milk, lemon juice, pizza sauce, oregano & basil. Add to flour mixture and stir until combined and it comes together in a ball. Divide the dough into 16 balls (the size of a golf ball). Form each ball into a 7” stick, place on cookie sheet and sprinkle with parmesan. Bake 10-12 minutes. Serve with pizza sauce for dipping.

 * Recipe adapted from a Heart & Stroke Foundation recipe.

 *** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

Bran Muffins* 

1/3 cup white flour
1/3 cup whole wheat flour
1/3 cup flax flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup bran
1/3 cup canola oil
3 tbsp molasses
1 egg
1/4 cup brown sugar
1 tsp vanilla 

Preheat oven to 350 f.

Mix first 6 ingredients in a large bowl. Add bran to buttermilk in a small bowl and let stand for 5 minutes. Add remaining 5 ingredients to bran mixture and mix. Add wet ingredients to dry and stir just to moisten. Bake for 25 minutes.

 *Adapted from recipe in Company’s Coming Muffin cookbook.

 

*** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

   

Multigrain Banana Chocolate Chip Muffins*

 3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup flax flour
1/4 cup wheat germ
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup chocolate chips
1 egg
1/4 cup canola oil
1/3 cup milk
1 cup mashed bananas 

Preheat oven to 350 f.

Mix first 8 ingredients in a large bowl. Mix next 4 ingredients in a small bowl. Add the wet ingredients to the flour mixture and mix just to moisten. Fill muffin cups almost to top. Bake for 25 minutes. 

*Adapted from recipe in Company’s Coming Muffin cookbook. 

*** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

Multigrain Blueberry Muffins*

3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup flax flour
1/4 cup wheat germ
1 tbsp baking powder
1/2 tsp salt
1/4 cup margarine
1/2 cup sugar
1 egg
1 cup milk
1 tsp vanilla
2/3 cup blueberries
1 tbsp flour 

Preheat oven to 350 f.

Mix first 6 ingredients in a large bowl. Mix next 5 ingredients in a small bowl. Add the wet ingredients to the flour mixture and mix just to moisten. Add last quantity of flour to blueberries and gently stir. Add blueberries to batter and mix in. Fill muffin cups almost to top. Bake for 25 minutes. 

*** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

 *Adapted from recipe in Company’s Coming Muffin cookbook.

   

Oatmeal Cookies 

1/3 cup white flour
1/3 cup whole wheat flour
1/3 cup flax flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
2/3 cup margarine
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1/3 cup milk
1 tsp vanilla
2 cups quick rolled oats.
1/3 cup chocolate chips (or raisins or nuts).

Preheat oven to 350 f.

Mix first 6 ingredients in a large bowl. Mix next 6 ingredients in a small bowl. Add the wet ingredients to the flour mixture and mix. Add rolled oats and chocolate chips and mix again. Bake for 10-12 minutes. 

*** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.

Peanut Butter Cookies

 1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup flax flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 cup low fat peanut butter
1 tsp vanilla 

Preheat oven to 350 f.

Mix first 6 ingredients in a large bowl. Mix next 6 ingredients in a small bowl. Add the wet ingredients to the flour mixture and mix. Bake 10-12 minutes. 

*** The baking times may vary depending on your oven. These are the times for the convection oven at LCS.